The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai Red Free-range Chicken Laksa with Noodles
This fragrant laksa is a bowlful of comfort. Starring tender British free-range chicken, simmering in a rich coconutty broth, infused with lemongrass and a blend of warm spices. Serve with wide brown rice noodles, to soak up all the flavour, and garnish with zesty lime and fresh coriander.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 4cm fresh ginger
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 handful of fresh coriander
- 1 pak choi
- 1 pepper
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 300g British Free Range chicken thighs
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 40g creamed coconut
- 1 unwaxed lime
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 80g mangetout
Nutritional Information
Calories: 643
Protein: 41g
Carbs: 56g
Fat: 30g
Ingredients
- 4cm fresh ginger (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 pak choi (use half)
- 1 pepper (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 150g British Free Range chicken thighs
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 handful of fresh coriander (use half)
- 80g mangetout (use half)
- 1 unwaxed lime (use half)
- 40g creamed coconut (use half)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
Nutritional Information
Calories: 643
Protein: 41g
Carbs: 56g
Fat: 30g
Thai Red Free-range Chicken Laksa with Noodles
This fragrant laksa is a bowlful of comfort. Starring tender British free-range chicken, simmering in a rich coconutty broth, infused with lemongrass and a blend of warm spices. Serve with wide brown rice noodles, to soak up all the flavour, and garnish with zesty lime and fresh coriander.
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Cooking Instructions
Before you start
- Pull out a large saucepan, a medium saucepan, a sieve, a grater & a measuring jug
Get started
- Dice the pepper into 1cm chunks. Zest and halve the lime. Finely grate the ginger
- Heat the large saucepan with 1 tsp oil on medium-high heat. Once hot, add the pepper and cook for 4-5 mins, until softening. Season with salt and pepper
Simmer the laksa
- Stir in the Thai red paste, lemongrass puree, ginger and lime zest. Cook for 1 min, until fragrant, then stir in the creamed coconut, stock powder and 500ml water (250ml for 1 person), until dissolved
- Slice the chicken into 1cm strips, then add to the laksa and simmer for 10 mins, until the chicken is cooked through
Cook the noodles
- Meanwhile, bring the medium saucepan filled with salted water to a boil
- Add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Finishing touches
- Trim and thinly slice the pak choi. Roughly chop the coriander
- In the final 3 mins of cooking, add the mangetout and pak choi to the laksa and simmer until tender. Squeeze in the juice from half the lime and season to taste
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the noodles between bowls, then pour over the chicken laksa. Garnish with the coriander and the remaining lime, cut into wedges
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